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Texas sized bacon bomb meatloaf 

Hi y’all! It’s been a while but today I made a masterpiece that is too perfect not to share!

There are times where artistic Eggspiration and combining everything that’s good leads to near perfection!

I started with:

  • A beer for drinking  (Spring Pils by Southern Star, a local Conroe Brewery)
  • 5lbs of 80/20 ground chuck
  • 1lb hot sausage
  • 1lb Italian sausage
  • Chopped onions/bell pepper
  • Garlic chives
  • 2 tablespoons of minced garlic
  • 2 eggs
  • Monterrey Jack cheese
  • Smoked Venison/pork sausage
  • 2 lbs of smoked pork belly bacon (thin slices)

 

All this adds up to about 15,000 calories of goodness!

All this adds up to about 15,000 calories of goodness (not counting Robert)!

I combined everything (sans the cheese, venison sausage, and bacon) with Worcestershire sauce, rib rub and burger spices.

7lbs of ground chuck/sausage mix

7lbs of ground chuck/sausage mix

After that I formed the meat mix into a large log with the cheese and venison sausage in the middle.

040
To satisfy the “baconbomb” of the name, this meat will have to be wrapped in… BACON! Apart from the obvious reason to use bacon (the taste), in this case it also serves as a means to keep the meat moist and from falling apart. The best (and coolest looking) way is to weave the bacon into a bacon carpet!

Requires concentration

Requires concentration

Ready to roll

Ready to roll

And ready for the Egg

And ready for the Egg

 

The Egg was setup for indirect cooking with peach, cherry and mesquite smoke. Stabilized at 275F

Eggin' away

Eggin’ away

About an hour in, time to brush some BBQ sauce on it!

About an hour in, time to brush some BBQ sauce on it. 

3 hours

3 hours

Done after 4.5 hours on the Egg!

Done after 4.5 hours on the Egg!

perfection!

perfection!

Another great successful Egg day!

 

 

 

 

Posted under: Big Green Egging

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